Osso Bucco with Saffron Risotto

This Italian slow-cooked beef is robust and flavorful, complemented by the luxurious taste of saffron rice.


October 2010 | By Maj Lazatin
Osso Bucco with Saffron Risotto
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at a glance

Main Ingredient

Beef

Type

Main Dishes

Preparation Time

00:00:00


Date Published

October 2010

A stellar main course—this slow-cooked beef is robust and flavorful, perfectly complemented by the luxurious taste of saffron rice.

Serves
Prep Time
10 minutes 
Cooking Time
3 hours and 30 minutes

 

For the saffron risotto
1 white onion, chopped finely
7 tablespoons butter, divided
200 grams (about 1 1/8 cups) Arborio rice
1/4 cup white wine
1/2 teaspoon saffron
6 cups beef stock
4 tablespoons Parmesan cheese

2 (200-gram) pieces beef shank
1/4 cup cooking oil for pan-frying
salt and pepper
1 white onion, chopped
5 cloves garlic, chopped
1/4 carrot, peeled and chopped
1 stalk celery, trimmed and chopped
2 (800-gram) cans whole peeled tomato,
      crushed with juices reserved
2 cups white wine

 

Make the saffron risotto: In a pot, sauté onions in 3 tablespoons butter. Add rice, mixing once in a while to keep the rice from sticking to the pan. Add white wine and bring to a simmer. Add saffron. Mix continuously then add stock 1/2 cup at a time while stirring. Add more stock once the rice absorbs the liquid. When the rice is al dente, add remaining butter and Parmesan cheese to make it creamier.

2  Rub beef shanks with salt and pepper. In a large pan, heat oil and sear beef until brown on all sides. Set aside.

Using the same pan, sauté onion, garlic, carrot, and celery for 5 minutes. Return beef to the pan and gradually add tomatoes and white wine. Braise beef for 3 hours or until tender, making sure to watch it once in a while and to keep adding liquid so the meat doesn't stick to the bottom of the pan. Season with salt and pepper to taste. Serve with saffron risotto.

 



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